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Performance of Apple Pomace for Gluten-Free Bread Manufacture: Effect on Physicochemical Characteristics and Nutritional Value

Apple pomace has been proposed as a quality enhancer for gluten-free bread, but its composition and physicochemical features differ significantly depending on the apple cultivar. The objective of this article was to characterize apple pomace powder (APP) from certain varieties from the Basque Countr...

Deskribapen osoa

Gorde:
Egile Nagusiak: Leire Cantero, Jesús Salmerón, Jonatan Miranda, Idoia Larretxi, María del Pilar Fernández-Gil, María Ángeles Bustamante, Silvia Matias, Virginia Navarro, Edurne Simón, Olaia Martínez
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: MDPI AG 2022-06-01
Saila:Applied Sciences
Gaiak:
apple pomace powder
sustainability
upcycling
gluten-free bread
quality
nutritional value
Sarrera elektronikoa:https://www.mdpi.com/2076-3417/12/12/5934
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